Chicken Pot Pie Soup That Tastes Like Magic!

heavy cream

🥗Healthier: coconut milk

💰Cheaper: evaporated milk

Coconut milk is lower in calories and adds a unique flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be more cost-effective in larger quantities.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour offers more nutrients.

Chop an onion using a food chopper or frozen diced onions.

Chop celery using the food chopper.

In a large Dutch oven, add 4 tablespoons of butter and heat over medium-high heat until melted.

Add chopped onions and celery to the pot and sauté for 7 to 10 minutes until soft and translucent.

Peel and chop 1.5 pounds of Yukon Gold potatoes into bite-sized pieces.

Add 2 teaspoons of minced garlic to the pot and cook for 1 minute until fragrant.

Stir in 0.5 cup of flour to create a roux and cook for 1 minute.

Gradually add 4 cups of chicken broth, stirring to combine and scrape the bottom of the pot.

Add the diced potatoes to the mixture.

Season with 1 bay leaf, 2 teaspoons of salt (corrected from half a teaspoon), 0.5 teaspoon of pepper, and 0.5 teaspoon of thyme. Stir to combine.

Bring the mixture to a boil, then cover and reduce heat to simmer for 15 to 20 minutes until potatoes are tender.

Add 2 cups of cooked chicken (shredded or diced), 2 cups of frozen peas and carrots, and 0.5 cup of frozen corn. Mix together.

Add 0.5 cup of heavy cream and bring back to a simmer for 5 to 7 minutes until heated through.

Remove the bay leaf and serve topped with biscuits.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens